Okay, So Now You're a Vegetarian by Lauren Butts

Author:Lauren Butts [Butts, Lauren]
Language: eng
Format: epub
ISBN: 978-0-307-76871-1
Publisher: Clarkson Potter/Ten Speed
Published: 2010-12-29T00:00:00+00:00

SERVES: 4

For semi-vegetarians, vegetarians,

ovo-lacto vegetarians, and lacto-vegetarians.

Per serving: 230.43 cal.; 9.23g prot.; 18.48g fat; 8.71g carb.; 9.84mg chol.; 266.2mg sod.; 2.75mg iron; 242.64mg calc.; 0.17mcg vit B12; 1.26mg zinc.

Megan’s Fig and Blue Cheese Salad

My friend, Megan Louie, suggested I try this recipe when she found out I was becoming a vegetarian. It’s very easy to make and it tastes great! Megan’s family serves this salad with beef, but I like to eat it alongside pasta.

You can buy dried figs in bulk in the health food section of most supermarkets, or buy a package of dried figs on the aisle next to the prunes. Fresh figs are available seasonally at many grocery stores, especially on the West Coast. Also, try using apricot slices or red apple slices instead of the figs.

4 cups torn red-leaf lettuce

3 tablespoons rice wine vinegar

1 teaspoon olive oil

8–10 fresh figs or dried figs, diced

2 ounces (about ⅓ cup) crumbled blue cheese

Freshly ground pepper, to taste

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